49 fat apple blueberry Recipes

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

baby arugula or 2 cups baby spinach, grape tomatoes (approx ), strawberry, chopped, blueberries, kiwi, chopped, alfalfa sprout (or clover sprouts), apple, chopped, almonds (approx ), chia seeds , to sprinkle on top, goat cheese (low fat ) or 1/4 cup feta (low fat) or 1/4 cup blue cheese (low fat), raspberry vinaigrette dressing

quick-cooking oats, brown sugar, baking powder, salt, ground cinnamon, eggs, lightly beaten, fat-free milk, butter, melted, chopped peeled tart apple, chopped fresh or frozen peaches, fresh or frozen blueberries, fat-free milk , optional

cartons low fat french vanilla yogurt, light mayonnaise, honey, shredded colby cheese (reduced fat is fine ), diced apples, unpeeled, seedless grapes, halved, fresh strawberries, halved, fresh whole blueberries, chopped walnuts or pecans

plain low-fat yogurt, apples, grated or 1/2 cup applesauce, unsweetened, oatmeal, raw (as in not cooked), almonds , slivered, chia seeds, white (salba), frozen blueberries, hemp seeds, hulled, ground cinnamon, jam , blackcurrant, to sweeten

strawberries ( frozen ), blueberries (frozen ), apple juice, fat free frozen yogurt

carton low-fat vanilla yogurt, unsweetened applesauce, ground cinnamon, fresh fruit (pineapple chunks, strawberries, apple slices, peach slices, raspberries, blueberries, orange slices,)

uncooked quinoa, water, cinnamon, salt, low fat milk or soy milk, apple, diced, blueberries, chopped nuts

butter, low-fat peanut butter, honey, dark brown sugar, banana, zest of 2 oranges, shredded carrots, buttermilk, oat flour, spelt flour, rolled oats (not instant ), spelt bran (not cereal flakes), wheat germ, ground flaxseed, psyllium fibre husks, unflavoured whey protein isolate, baking soda, salt, fibre plus harvest brown sugar cereal, chopped walnuts, sunflower seeds, dried dates, chopped, dried blueberries, diced dried apple rings, cinnamon chips (or chocolate chips, optional)

butter, room temperature, caster sugar, low-fat plain yogurt, eggs, lightly beaten, room temperature, pure vanilla extract, lemons or 1 tsp orange zest, plain flour, baking powder, fruit (strawberries, blueberries, peaches, bananas, apples, pineapple, etc, canned or fresh)

navel orange, plain low-fat yogurt, frozen blueberries, chopped apple, ice cubes, honey, ground flax seed

cantaloupe melons, halved and seeded, orange, peeled and sectioned, apple, cubed, peach, sliced, lemon juice, fresh blueberries, halved fresh strawberries, fat-free pineapple , lemon or vanilla yogurt, unsweetened applesauce, honey, ground ginger, lettuce leaves

wheat chex, multi grain cheerios, reduced-fat triscuits, broken, yogurt-covered pretzels, blanched almonds, dried apples, chopped, dried banana chips, dried blueberries, salted cashews, m & s brand dark chocolate candies, shredded unsweetened coconut, sunflower kernels, salted pumpkin seeds or pepitas

eggs, canola oil, applesauce, grated apple, grated carrot, plain fat free sugar free yogurt, vanilla, almond extract, old fashioned oats, whole wheat pastry flour, all-purpose flour, wheat germ, ground flax seeds, powdered milk, baking powder, salt, dried cherries (chopped ), raisins (chopped ), dried cranberries (chopped ), dried blueberries, cinnamon, sugar (optional)

low-fat blueberry yogurt, apple juice, fresh blueberries or 1/3 cup frozen blueberries, fresh peaches or 1/3 cup frozen peaches, ice cubes

raspberries (approx. 1 handful ), blueberries (approx. 1 handful ), soy milk, scoops low-fat yogurt, ice cubes, kiwis, chopped, apple juice, soy milk, scoops of low-fat yogurt, ice cubes, bananas, chopped, scoops vanilla yogurt, vanilla soy milk, pineapple juice, ice cubes

cubed apples, cubed honeydew, cubed cantaloupe, green grapes, firm bananas, sliced, quartered strawberries, red grapefruit, peeled and sectioned, navel orange, peeled and sectioned, fresh or frozen blueberries, reduced-fat vanilla yogurt, reduced-fat granola

low-fat sour cream, low-fat cream cheese, softened, powdered sugar (to taste) or 1/2 tbsp light agave nectar (to taste), vanilla, mixed fruit (blackberries, blueberries, strawberries, grapes, pears, etc.), apricot preserves or 3 tbsp apple preserves